Red Cabbage & Zucchini Blossom Vegan Tostadas

Gabriela Morales
Zucchini blossoms and red cabbage are taking you on a healthy ride! The combination of refried beans, chipotle chile, lime juice, epazote, zucchini blossoms, red cabbage, and garlic will blow your mind! Prepare these delish red cabbage & zucchini blossom vegan tostadas in a snap!
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Ingredients
4
Portions
  • 1 cup refried beans
  • 1 tablespoon ground chipotle chile
  • 1 tablespoon olive oil
  • 4 tablespoons onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 cups zucchini blossoms, rinsed, and chopped
  • 1 cup pumpkin, shredded
  • 1/2 cups corn kernels
  • 1 tablespoon epazote, finely chopped
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 1/4 onions, finely chopped
  • 2 tomatoes
  • 2 serrano chiles, cut into small-sized cubes, seeded
  • 1/4 cups red cabbage, shredded
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/4 cups lime juice
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 8 corn tostadas, baked
Preparation
25 mins
10 mins
Easy
  • Heat refried beans and mix with chipotle chile. Set aside.
  • For the sautéed vegetables: In a skillet, heat oil over medium heat and cook onion until translucent. Add garlic, zucchini blossom, zucchini, and corn kernels.
  • Cook for 5 to 10 minutes or until liquid has evaporated. Add epazote and season. Set aside.
  • For the pico de gallo, in a bowl mix the onion with the tomato, chili, cabbage, cilantro, lemon juice, salt and pepper.
  • For assembling the red cabbage & zucchini blossom vegan tostadas: Spread a bed of refried beans on each tostada and top with sautéed zucchini and pico de gallo.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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